The Mealsizer® - healthy eating made easy.
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What is the right portion? With The Mealsizer® you gain portion control – a well-balanced diet with just the right amount of food. You develop a completely new understanding of what a meal should contain, and quickly get new eating habits. The Mealsizer® is the healthy way to achieve your target weight and keep to it.
You don´t have to weigh your food or count calories. You can quite simply enjoy your meal!
… is used for lunch and dinner. Each measure has its own colour. It is easy to measure vegetables, carbohydrates, protein or sauce onto your plate.
…gives you portion control. You can eat your favourite dishes, but it is good to vary your diet between different types of food.
… is calculated by a licensed dietician and provide the right amount of energy and nutrition in each meal.
…is made from environmentally-friendly, recyclable plastic and is manufactured in Sweden.
…woman and man differ in size. The average daily energy requirement is 2100 kcal/day for women and 2700 kcal/day for men.
The Mealsizer® is recommended by Dieticians, Diabetes Nurses, Nutritionists, Physiotherapists and personal Trainers.
The dietician behind the Mealsizer®
“I decided to become a dietician when a friend of mine got diabetes at the age of 21. I have worked as a dietician within primary care, I have educated staff at supermarkets about food hypersensitivity, and I have worked with allergy issues at ice cream companies. Since 2000 I have been running my own business as a nutritional consultant. During 2009 I was contacted by Mia and Anna (the founders of the Mealsizer®) who explained that they wanted help in developing a measure for portion control. The result of that enjoyable project is The Mealsizer® !” Viveca Annell, Swedish Dietician
Vegetables - The green measure
This is the only measure that gives you a MINIMUM amount to eat. Fill the measure with vegetables, right up to the rim. Then place the vegetables onto your plate.
The vegetable measure can also be used when you are eating lasagne or soup – meals that otherwise aren’t ideally suited to the use of the measures – in order to achieve the right balance in your meal.
Legumes, chickpeas, lentils, beans
Leafed vegetables like sprouts, spinach and salad Cabbage, cauliflower, broccoli, artichoke
Root crops like carrots, celery and beetroot
Vegetable fruits, tomatoes, cucumber, squash
Bulb vegetables like onion, garlic and shallot
Carbohydrates - The orange measure
Fill the measure with carbohydrates all the way up to the rim, but do not fill the handle. Then place the contents onto your plate. You should vary between different types of carbohydrates, and try to use prod- ucts with fibres and whole grains.
Bulgur, Couscous, Quinoa, Wheat berries, Wheat grain, Bread
Protein - The blue measure
Fill the measure with protein-rich food all the way up to the rim, but do not fill the handle. Then place the contents onto your plate. Vary the contents of the measure between meat, sausage or fish to suit your meal.
Minced meat dishes,
Cottage cheese and other protein-rich vegetarian foods
Sauce - The yellow measure
Use this measure when you want to enjoy a sauce with your meal – otherwise you don’t need to use the sauce measure! Vary your choices – if you sometimes eat a fatter sauce like Béarnaise sauce, it can be good to mix up your diet with, for example, a lighter tomato-based sauced.
Sour cream, Yoghurt, Crème fraîche, Vegetables, Tomato, Beans, Avocado, Cooking cream, Stock